Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement
2025
Serena Indelicato | Claudia Lino | David Bongiorno | Silvia Orecchio | Fabio D’Agostino | Sergio Indelicato | Aldo Todaro | Lucia Parafati | Giuseppe Avellone
This study investigates the nutritional and chemical profile of cricket (Acheta domesticus) flour, evaluating its potential as a sustainable and highly nutritious food source. Cricket flour, with a protein content of approximately 60%, offers a significantly higher nutritional value compared to many traditional food sources. It is particularly rich in essential amino acids, making it a valuable and sustainable protein alternative. Additionally, the flour is rich in minerals such as potassium, calcium, magnesium, copper, and zinc. The administration of 100 g of cricket flour would exceed the recommended daily intake for adults for most nutrients, making its incorporation into more traditional foods such as bread and pasta at low percentages feasible, easily compensating for any imbalances and increasing their nutritional values. We found that an addition of a mere 10% of cricket flour to produce an experimental pasta fulfilled half of the recommended daily intake values for protein, lipids, and minerals. Chemical analyses of the pure cricket flour revealed only trace amounts of polycyclic aromatic hydrocarbons (PAHs) and linear alkanes, with concentrations well below safety thresholds established for other food categories, indicating that cricket flour is safe for human consumption. The study&rsquo:s findings confirm that cricket flour is a promising sustainable protein source, and its integration into classic foods could safely contribute to alleviating iron and copper deficiencies as well as malnutrition.
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تم تزويد هذا السجل من قبل Multidisciplinary Digital Publishing Institute